At small demonstration seminars, about 10 people can watch Fiorucci and his team break down a lamb, cow, pig or elk, and learn how to handle the whole animal, including lesser-known cuts. There are also hands-on chicken- and sausage-stuffing classes. $55–$125.

Koster teaches the art of rib making as a way of showing students basic barbecue techniques they can apply to any meat. He’s taught about 300 people over the years and says some of them have come back, asking him to test their ribs to see if they’ve done it right. $75.

Thirty teams of professional barbecuers from across North America will be pulling up in their grill-toting RVs to compete for the best chicken, ribs, pork and brisket. The public can watch them in action and taste some of the wares. July 8 to 10. Free Friday and Sunday, $5 on Saturday.